This is a copy cat recipe for Evelyn’s Favorite Pasta from The
Cheesecake Factory.
Cheesecake Factory.
I’m not really a huge fan of cheese cake, or really cake for that matter. Weird I know, but it’s the reason I haven’t been to The Cheesecake Factory, like ever. Recently I met a very good friend of mine at the mall for some much needed chatting and she suggested we go there for dinner. The other options not being all that thrilling I said sure and was actually rather surprised to find a varied menu fill of things I actually wouldn’t mind eating.
For this particular outing I opted for Evelyn’s favorite pasta. I mean I was going for vegetarian, and it had so many of my favorites, artichokes, olives, sun dried tomatoes. Despite the presence of eggplant which I am not really all that fond of I decided to take the plunge.
You guys, it was so good.
The sauce was light in flavor so that the multitudes of vegetable flavors are able to take the stage. I believe it was this recipe that actually might have made me an eggplant convert. I mean I’d eat eggplant parmesan, sure, but nothing beyond that. I’m pretty sure that you can bread and fry anything and it will taste pretty good. Especially covered in sauce and cheese. So I never counted this as truly liking eggplant.
What I really loved about this dish was the brightness and range of textures from all the different vegetables. I was so pleased I decided to try my hand at the thing at home the following weekend.
It took some fiddling to get the recipe just right, but I believe I have something here that will be a staple in our house. What I love most about it is that you can add or take away whatever vegetables you happen to have on hand at the time, and that’s great for using up extras in the fridge.
- 1 lb cavatoppi pasta
- 2 tbsp olive oil (extra virgin)
- 4 cloves of garlic (sliced)
- 1 cup chopped eggplant
- 1 cup broccoli florets
- 1 red pepper (de-seeded & chopped)
- 1/3 cup sundried tomatoes (diced)
- 1 cup of artichoke hearts (quartered)
- ¼ cup Kalamata olives (pitted & sliced)
- ¼ cup pine nuts
- 1 tbsp minced fresh basil
- Fresh grated parmesan cheese (for garnish)
- Prepare the pasta according to package instructions and set aside.
- In a large thick bottomed skillet heat the oil over medium high heat add the garlic and cook for one minute.
- Add eggplant, broccoli, pepper, and sundried tomatoes. Cook for 5-10 minutes, or until all of the vegetables are cooked through to desired texture, stirring regularly.
- Stir in artichokes, olives, pine nuts, and basil then cook for another minute.
- Remove from heat and stir in the cooked pasta.
- Serve warm, and garnished with parmesan cheese.
Related Posts:
One Pan Tomato Pasta
One Pan Spinach Artichoke Pasta
15 Minute Lo Mein
Hi, yup this post is actually fastidious and
I have learned lot of things from it regarding
blogging. thanks.
My webpage … Aktiv Keto Pills
Hey There. I found your blog using msn. This is a very well
written article. I will make sure to bookmark it and return to read more of your useful information. Thanks for the post.
I’ll definitely comeback.
Can I simply say what a comfort to uncover a person that actually understands what they are discussing online. You certainly realize how to bring an issue to light and make it important. A lot more people should read this and understand this side of the story. I was surprised that you aren’t more popular given that you most certainly have the gift.